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Curried Lentil and Rotisserie Chicken Stew
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Description
Throw everything in a pot, bring to a boil and then walk away for half an hour. If you want you can come back every once in awhile to stir, make sure the kitchen hasn’t totally caught on fire and reassure yourself that the cat is not on the stove drinking straight out of the pot.
Ingredients
- 4 cups Chicken Stock
- 1 cup Red Lentils
- 1 cup Rotisserie Chicken, Very Finely Diced
- 1 whole Carrot Finely Diced
- 1 whole Fuji Apple, Finely Diced
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 2 whole Bay Leaves
- 1-½ teaspoon Curry Powder
- 1 teaspoon Dried, Minced Onions
- ½ teaspoons Garlic Powder
- 1 cup Sour Cream (optional)
Preparation
Throw all the ingredients, except the sour cream, into a large saucepan, over high heat. Bring the stew to a boil, then decrease the heat to low, cover and cook for 30 minutes, stirring every 5 to 10 minutes. Remove from heat and discard bay leaves.
Serve soup with a dollop of sour cream and a sprinkle of salt and freshly ground pepper on top if desired.
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sheryl on 1.10.2015
There are no lentils in the ingredients…???